Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high‐velocity air (with speeds of 10–50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.
Bu çalışmada zeytin yaprağından fenolik bileşenler ultrasonik destekli yöntem ile ekstrakte edilerek çözgen tipi (etanol ve etil asetat); katı/çözgen oranı (1:10, 1:15 ve 1:20 (a/h)); çözgen:su konsantrasyonu (90:10 (h/h), 80:20 (h/h), 70:30 (h/h)) belirlenmiştir. En yüksek ekstraksiyon verimi, toplam fenolik madde ve antioksidan kapasite değerleri; 1:20 (a/h) katı/çözgen oranı ve %90:10 (h/h) etanol-su karışımı koşullarında belirlenmiştir. Ultrasonik destekli ekstraksiyon yönteminde; sıcaklık, süre ve ultrasonik genliğin ekstraksiyon verimi, Box Behnken deney tasarımı kullanılarak, toplam fenolik madde ve antioksidan kapasite üzerine etkisi incelenerek, optimum süre 5.31 dak, sıcaklık 39.27ºC ve genlik %40.51 olarak belirlenmiştir. Daha sonra ekstraktlar iyonik jelasyon yöntemiyle enkapsüle edilmiş, ekstrakt konsantrasyonu, kitosan konsantrasyonu ve bekleme süresi CCRD deney tasarımı kullanılarak enkapsülasyon etkinliği ve toplam fenolik madde üzerine etkisi optimize edilmiştir. Enkapsülasyon işleminde optimum ekstrakt konsantrasyonu %1.04, kitosan konsantrasyonu %0.5 ve bekleme süresi ise 11.24 dak olarak saptanmıştır. Enkapsülasyon işleminin ekstraktın acı tat ve aromasını baskıladığı ve fonksiyonel gıda amacıyla üretilen kefir içerisine eklenen kapsüllerin laktik asit bakterilerini (LAB) inhibe edici etkisinin olmadığı saptanmıştır.
Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.
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